Quality and antioxidant property of green tea sponge cake

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

Natural Sciences, Biochemistry, Chemistry +6

Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion

Kazuko Shimada, Kuniko. Fujikawa, Keiko. Yahara et al. · Journal of Agricultural and Food Chemistry · 1992 · 3.2K citations

Agriculture, Food Science, Food Analysis +7

Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers

Teresa C.P. Dinis, Vı́tor M.C. Madeira, Leonor M. Almeida · Archives of Biochemistry and Biophysics · 1994 · 2.7K citations

Life Sciences, Biochemistry, Pharmacology +15

The definition of dietary fibers

Jones Julie M · Cereal Foods World · 2001 · 454 citations

Agriculture, Food Science, Nutritional Sciences +12

Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats.

Keiichirô MURAMATSU, Mayumi FUKUYO, Yukihiko Hara · Journal of Nutritional Science and Vitaminology · 1986 · 378 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17